Cucumbers Vinaigrette

Cucumbers Vinaigrette Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
This provides a tangy, crisp complement to a hearty, hot bowl of soup.

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 35
Caloriesfromfat 67 %
Fat 2.6 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 0.7 g
Carbohydrate 2.9 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 153 mg
Calcium 16 mg

Ingredients

3 cucumbers, peeled, halved lengthwise, seeded, and thinly sliced (about 3 1/2 cups)
1/2 cup vertically sliced red onion
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 tablespoon chopped fresh or 1 teaspoon dried parsley
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 1/2 teaspoons Dijon mustard
1/4 teaspoon salt

Preparation

Place cucumbers and onion in a bowl. Combine basil and remaining ingredients; pour over cucumber mixture. Toss gently. Cover and chill.

Note:

Ken Haedrich,

Cooking Light

January 2002
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